Roasted Brussels Sprouts with Sriracha, Honey & Lime

Way back in 2012, I had just moved back from a year living in New York and eating pretty much all the things! One dish that rocked my WORLD, were these crispy fried brussels sprouts from a small spot in Brooklyn near our then home. It was my first foray into the world that is crispy sprouts, and folks, I have never looked back.

My kids have taken a liking to roasted brussels sprouts. So when I’m making this for my family, I will leave the sauce and seeds on the side. A great way for them to get exposure to different flavours and textures, while being mindful of the kiddos aversion to saucy foods. We’re being considerate without catering here.

I imagine this method would work fantastically on some broccoli florets or even kale leaves too. And as I discovered many years ago when I was a New Yorker, they are even more delicious when served alongside a cold pint of beer.

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[…] Did you used to have to sit at the dinner table as a kid until you ate all your Brussels sprouts? You may think you hate them, but you just may not have tried them prepared deliciously! “Brussels sprouts get a bad rap from the days of serving them steamed until they are mushy and overcooked,” says Dara Gurau, a registered dietitian based in Toronto. “I love Brussels sprouts when they are roasted until browned, crispy and tender. You can pop them in your mouth and they are just as good as popcorn!” she says. Gurau recommends tossing them with a little olive oil, salt and pepper, and roasting them for about 15 minutes. Another fave way to prepare them? Tossed with this sweet, salty, and spicy sauce she’s shared on her blog, How to Eat. […]